A quick and easy dessert recipe found on what was
then called about.com
If you’re watching calories and fat, try this dessert with low-fat whipped topping or vanilla yogurt in place of the whipped cream. This is an easy and elegant dessert, a wonderful way to celebrate spring rhubarb and strawberries.
Prep Time: 8 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
Yield: Serves 4
1 pound rhubarb, washed and sliced in
1/2-inch pieces, about 4 cups
4 tablespoons orange juice
1/2 cup granulated sugar
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla
1 pint strawberries, sliced
 In a saucepan over medium heat, combine rhubarb with orange juice and sugar. Bring to a simmer. Reduce heat to low and continue cooking, stirring occasionally, for about 5 minutes. Cover and continue cooking for 5 minutes longer, until the rhubarb mixture is very soft.
 Transfer to a bowl, cover, and chill thoroughly in the refrigerator. Beat cream in an ice cold bowl until it begins to thicken. Beat in the confectioners’ sugar and vanilla and continue to beat until soft peaks form.
 Layer some of the rhubarb mixture and some sliced strawberries, then a layer of whipped cream, repeating until the fruit and cream are used. This will make about 4 servings, depending on the size of your dessert dishes.